2 lemons
4 eggs, separated
6 sugar substitutes
1 tbsp. unflavored gelatin
3/4 c. heavy cream
Sugar Free whip topping or whipping cream
Toasted slivered almonds
Grated rind of 1 lemon and save; squeeze the juice and save (if too tart increase sugar substitutes)

Combine the egg yolk with the rind and sugar substitutes and place in a blender; blend until light. Combine the lemon juice and gelatin and let stand 10 minutes. Heat the gelatin over low heat until gelatin dissolved then stir it into egg yolks mixture; whisk the cream until thick and fold it into the mousse mixture. Whip the egg whites and fold them in chill in a pretty dish, top with whipped topping. Chill at least 2 hours before serving.